The story
From the eighth floor of the Sofitel Lyon Bellecour, Les Trois Dômes offers something rare: a panoramic sweep of the city paired with a kitchen that takes its craft just as seriously. Chef Jérémy Ravier, a member of the Toques Blanches Lyonnaises, leads the team here, bringing a career shaped by Michelin-starred kitchens and a deep, personal connection to the transformation of raw ingredients.
Ravier’s path began in his grandmothers’ kitchens, where his curiosity for how recipes work and how products are transformed first took hold. After his CAP and apprenticeship, he built his experience alongside chefs like Pierre Orsi in Lyon, climbing the ranks before taking the helm at Les Trois Dômes. Today, his modern cuisine is both creative and generous, focused on quality produce and the precision of assembly—whether he is working with fish or constructing a pâté en croûte. His inspiration comes from the world around him: restaurant meals, travel, new ingredients, and the latest culinary trends, which he adapts and makes his own.
The restaurant’s Michelin Recommended status reflects this commitment to excellence. The menu changes with the seasons, and a daily lunch formula from 32€ highlights seasonal products for business diners. On Sundays, the brunch draws a crowd with its five-star buffet—savory and sweet creations like pressed coral lentils with lobster and verbena, or a tartare of sea bass and langoustines, alongside traditional scrambled eggs, pancakes, and praline brioche.
The space itself is welcoming, with air conditioning, wheelchair access, and outdoor seating for warmer months. Private parties and events can be arranged in the restaurant or in one of the hotel’s salons. Les Trois Dômes is open Monday through Saturday for lunch and dinner, offering a setting where the view and the plate are in perfect balance.
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